Oct 2 Pumpkin Scones

This delicious recipe is a wonderful Sunday morning breakfast, or a rainy Friday night treat, either way this pumpkin scone is filled with scrumptious, good for you ingredients that are unprocessed, grain free, and dairy free!

Ingredients:

3/4 cup of coconut flour

2 tablespoon's of chilled coconut oil

3 eggs

1/4 cup of honey

1 teaspoon of vanilla extract

2 tablespoons of pumpkin spice

1/2 cup of pumpkin( organic preferably)

1/4 tablespoon grain free baking soda

pinch of salt

Directions:

1. Preheat your oven to 375degrees! In a stand mixer, or using a good whisk, combine the eggs, pumpkin, vanilla extract, and honey.

. Once combined, add in the flour, baking soda, pumpkin spice, and salt. Mix until a nice smooth and sticky dough has formed.

. Take your chilled coconut oil, cut it into little chunks, toss it into your mixture and mix until combined. Do not over mix as we do not want the oil to melt. This is what makes a fluffy scone!

4. At this point, stop mixing and spray your scone pan with coconut oil. (If you do not have a scone pan, take a circular cookie cutter and fill in the space, patting it down and making a circular scone shape. If you DO have a scone pan, fill 9 spaces with your dough, this dough will not rise much so the more dough you put into each space the thicker your scone will be!

5. Bake for 20 minutes or until the sides come away from the pan, and the tops are golden brown. Allow to cool for 5 minutes before transferring to a wire cooling rack.